This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.
- 1 garlic bulb (about 3 ounces)
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup whole milk
- Salt and pepper
- 4 tablespoons Kerrygold Pure Irish Butter
- 8 teaspoons truffle oil
- 4 teaspoons minced fresh chives